Grey Poupon Herb Butter Turkey Recipes

HERB BUTTER TURKEY RECIPE

Steps:

• In a medium sized bowl combine softened butter, garlic, rosemary, thyme, sage, salt, and pepper. Set aside. (1 cup butter, 3 tbs minced garlic, 1 ½ tbs rosemary, 1 ½ tbs thyme, ½ tsp sage, 1 ½ tsp salt, ½ tsp pepper)
• Allow turkey to come to room temperature for an hour before baking.
• Preheat oven to 325°F
• Combine the rosemary, thyme, sage, salt, and pepper in a medium size bowl.
• Peel and cut your onion into quarters. Quarter your lemon as well.
• Remove turkey from packaging. Remove the neck and giblets, which if they are included with your turkey, will be located in the body cavity and stuffed in the next cavity. Sometimes skin will be covering the neck cavity and you just need to pull that out and the giblets will be in there.
• Pat the outside of the turkey dry and remove the trussing around the legs (usually a bit of plastic).
• Place all the seasoning mixture inside the turkey cavity, then place your quartered onion and lemon inside the cavity as well. I like to just scoop up handfuls of the mixture and then stick my hand into the cavity and spread the mixture around.
• Gently separate the skin from the breast by lifting up on the skin and then pushing your hand in between the skin and muscle.
• Rub about 1/3 of the herb butter under the skin.
• Rub the remaining butter over the outside of the turkey. Making sure to get the drumsticks and wings.
• Coarsely chop your onion, celery, and carrots and place them in your roasting pan.
• Place your turkey on top of the veggies OR on top of a roasting rack that is placed over the veggies. Tuck the wings under the body if you can (to prevent burning).
• Bake in preheated oven until the internal temperature reaches 160°F. You will want to cook the turkey for 15 minutes per pound of weight. Check the turkey frequently once it's ¾ done baking. If the top is browning too much, cover it with aluminum foil. Stick the thermometer in the thickest part of the thigh, making sure you don't hit any bone or go through to the cavity.
• Once the temperature reaches 160°F remove from oven and allow to rest for at least 30 minutes. It will continue to rise in temperature until it reaches 165°F, at which point it is safe to consume. Allow turkey to rest at least 30 minutes.
• Carve and enjoy!

CLASSIC BUTTER-HERB ROAST TURKEY

Steps:

• Position a rack in the lowest part of the oven; remove the other racks and preheat to 350˚. Put the turkey neck, celery, carrots, 6 wedges each onion and apple, half of the sage and half of the parsley in the center of a large roasting pan, creating a mound for the turkey to sit on. Stuff 2 tablespoons butter, the remaining 2 wedges each onion and apple and the remaining sage and parsley inside the cavity of the turkey. Place the turkey breast-side up on top of the vegetables.
• Combine 1 tablespoon each salt and pepper in a small bowl. Pat the turkey dry and season all over with half of the salt and pepper mixture. Spread the remaining 6 tablespoons butter all over the turkey, then sprinkle with the remaining salt and pepper mixture. Tie the legs together with kitchen twine and tuck the wings under the body. Pour 1 cup water into the roasting pan around the vegetables.
• Roast the turkey 1 1/2 hours, then baste with the pan drippings. Continue to roast, basting every 30 minutes, until the skin is crisp and golden and a thermometer inserted into the thigh registers 160˚ to 165˚, 45 minutes to 1 1/2 hours more. (Tent with foil if the skin is browning too quickly.) Let rest 15 minutes in the pan.
• Carefully tip the turkey so any juices pour into the roasting pan. Transfer the turkey to a cutting board and let rest at least 30 minutes before carving. Remove the vegetables and herbs from the roasting pan and use the drippings for gravy.

ROAST TURKEY WITH HERB BUTTER

Steps:

• Preheat oven to 350 degrees with rack in the lowest position. Make herb butter: In a small bowl, mix together 4 tablespoons butter with chopped herbs; season generously with salt and pepper.
• Prepare and stuff the turkey. Loosen skin: Working from the neck end, slide fingers under skin until you reach the end of the breast, being careful not to tear the skin; rub herb butter under the skin. Fill neck cavity: Place turkey breast side down. Fill neck cavity with stuffing; avoid packing. Close up by folding skin over and fastening with skewers or trussing needles. Tuck wings: Turn turkey over; bend wing tips underneath bird so they stay in place (you may have to break the bones). Loosely fill large cavity with stuffing. Tie legs: Using cotton kitchen twine, tie legs together securely (they will overlap) so bird retains its shape and moisture during cooking.
• Cut neck into pieces; mix with carrots, onions, celery, and 2 cups water in a large roasting pan. Set roasting rack over vegetables in pan.
• Lift turkey onto rack; rub with remaining tablespoon butter. Season generously with salt and pepper. Tent turkey loosely with foil. Roast 1 hour, then baste every 30 minutes with pan liquids, until an instant-read thermometer inserted into the thickest part of thigh (avoiding bone) registers 125 degrees, about 3 hours.
• Remove foil; raise oven heat to 400 degrees. Continue roasting, basting occasionally, until thigh reaches 180 degrees, 45 to 60 minutes more. Tent with foil if bird browns too quickly; add more water if pan becomes dry. Transfer turkey to a serving platter; cover loosely with foil, and let it rest at least 30 minutes before carving.

TOM COLICCHIO'S HERB-BUTTER TURKEY

Steps:

• For gravy base:
• Melt butter in heavy large deep skillet over high heat. Add turkey necks and/or wings and sauté until deep brown, about 15 minutes. Add onions, carrots, and celery and sauté until vegetables are deep brown, about 15 minutes. Add 6 cups chicken broth and bring to boil. Reduce heat to medium-low and simmer uncovered 45 minutes, stirring occasionally.
• Pour gravy base through strainer set over 4-cup measuring cup, pressing on solids to extract liquid. If necessary, add enough chicken broth to gravy base to measure 4 cups. (Gravy base can be prepared 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm before using.)
• For turkey:
• Mix 1/2 cup butter and all minced herbs in small bowl; season herb butter with salt and pepper. Transfer 2 generous tablespoons to another small bowl and reserve for gravy; let stand at room temperature.
• Set rack at lowest position in oven and preheat to 425°F. Rinse turkey inside and out; pat dry. Starting at neck end, slide hand between skin and breast meat to loosen skin. Rub 4 tablespoons herb butter over breast meat under skin. Place turkey on rack set in large roasting pan. Sprinkle main cavity generously with salt and pepper. Place 4 tablespoons plain butter and all fresh herb sprigs in main cavity. Tuck wing tips under. Tie legs together loosely. Rub remaining herb butter over outside of turkey. Sprinkle turkey generously with salt and pepper.
• Place turkey in oven and roast 20 minutes. Reduce oven temperature to 350°F. Roast turkey 30 minutes; pour 1 cup broth over and add 1 tablespoon plain butter to roasting pan. Roast turkey 30 minutes; baste with pan juices, then pour 1 cup broth over and add 1 tablespoon butter to pan. Cover turkey loosely with foil. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, basting with pan juices and adding 1 cup broth and 1 tablespoon butter to pan every 45 minutes, about 1 hour 45 minutes longer. Transfer turkey to platter; let stand 30 minutes (internal temperature will rise 5 to 10 degrees).
• Strain pan juices into bowl; whisk in gravy base. Melt reserved 2 tablespoons herb butter in heavy large saucepan over medium heat; add flour and whisk constantly until roux is golden brown, about 6 minutes. Gradually add pan juice-gravy base mixture; increase heat and whisk constantly until gravy thickens, boils, and is smooth. Reduce heat to medium; boil gently until gravy is reduced to 4 1/2 cups, whisking often, about 10 minutes. Season gravy with salt and pepper.